Continue After Advertisement
Ingredients
- For the filling
-
1
packet, or more, of phyllo pastry (about 12 thin phyllo sheets)
-
2,5-3
pounds pumpkin (about 2-2,5 cups pumpkin pulp puree)
-
3/4 cup
olive or vegetable oil (my choice olive oil)
-
1 teaspoon
orange zest
-
1 teaspoon
lemon zest
-
1 teaspoon
cinnamon
-
1,5
cups chopped walnuts
-
1/4 cup
honey
-
1/2 cup
golden raisins
-
6
tablespoons breadcrumbs
-
1 tablespoon
plus 1 teaspoon sugar
- For the syrup
-
1/2 cup
honey
-
1/2 cup
sugar
-
1 cup
water
-
1/2 teaspoon
cinnamon
-
1/2 tablespoon
lemon juice
Directions
-
Preheat the oven to 350° F.
-
Cut off the top of the pumpkin, then cut in halves and remove the seeds.
-
In a baking sheet lay the pumpkin halves cut side down, and bake until is tender (about an hour).
-
Scoop out the pulp.
Put the pumpkin pulp in a strainer, cover and let it to drain overnight.
-
Preheat the oven to 350° F.
-
Press the pulp to drain any remaining liquid.
In a big bowl mix pumpkin pulp, ½ cup oil, orange and lemon zest, 1 teaspoon cinnamon, 3 tablespoons breadcrumbs, half quantity of walnuts, ½ cup honey and raisins.
-
In another bowl mix, the remaining walnuts, 1 tablespoons & 1 teaspoon sugar, 3 tablespoons breadcrumbs, and 1 teaspoon cinnamon (walnut mixture).
-
Grease a baking pan with oil and lay one sheet of phyllo, sprinkle on some walnut mixture.
-
Lay a second sheet of phyllo, brush it with oil and sprinkle on some of the walnut mixture.
-
Continue to do so using the half of phyllo sheets you have (a layer of 6 sheets).
-
Then spread the pumpkin filling and repeat laying the remaining phyllo sheets, always sprinkling the walnut mixture on each sheet of phyllo and brushing with oil the second one.
-
Just you have finished, trim the phyllo sheets around the baking sheet (if needed) and lightly press the edges.
-
Then slightly cut the surface of the pie into pieces and bake for 45΄.
-
Let the pie to cool.
-
In a small saucepan add honey, sugar, 1 teaspoon cinnamon, water and lemon juice.
Boil the syrup for 8΄.
-
Cut the pie into pieces and pour the syrup spoonful by spoonful.
See what other Food52ers are saying.